Ribs With Hot Pepper Jelly Glaze Recipe 495

SPICY OVEN BBQ RIBS

Steps:

• Remove membrane from back of ribs.
• Combine all ingredients for the rub except cooking spray.
• Sprinkle the seasoning mixture evenly over ribs on all sides.
• Line inside of large baking pan with foil.
• Spray foil with nonstick cooking spray.
• Bake ribs uncovered for 2 hours at 250 degrees.
• Remove from oven and cover ribs with foil.
• Seal tightly around edges so steam does not escape.
• Return to oven and bake another hour or until ribs are tender.
• While baking combine all glaze ingredients.
• When ribs are tender remove from oven and pour off all juices that may have accumulated.
• Cut ribs into individual pieces.
• Turn broiler to high.
• Brush glaze evenly on ribs on one side and place them back in the pan and put under broiler.
• Watch ribs closely and as they get brown and sticky remove from oven, turn ribs and brush with glaze.
• Repeat this process of brushing, turning and brushing until all the glaze has been used.

STICKY PEPPER-GLAZED RIBS

Steps:

• For the ribs: Preheat the oven to 350 degrees F.
• Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
• For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
• Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
• Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.

RIBS WITH HOT-PEPPER-JELLY GLAZE RECIPE - (4.9/5)

Steps:

• In a spice grinder, grind the coriander and orange peel. Add the sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine. Rub the spice mix over the ribs and place in a large roasting pan. Cover and refrigerate overnight. Preheat the oven to 325 degrees. Put the short ribs in a small baking dish and cover with foil. Roast for 30 minutes. Put the baby back ribs and spareribs on 2 rimmed baking sheets and cover with foil. Roast all of the ribs until tender, about 2 hours longer. Carefully pour the pan drippings into a medium bowl and skim off the fat. Reserve 1 1/2 cups of the drippings and discard the rest. Meanwhile, in a saucepan, combine the pepper jelly with the miso, lemon juice, Sriracha and the reserved pan juices. Simmer the glaze for 5 minutes, whisking. Light a grill. Arrange all of the ribs on the grill and cook over moderately high heat, tuning and brushing with half of the glaze, until nicely caramelized, about 15 minutes. Transfer the ribs to a work surface. Cut the baby back and spareribs in between the bones and slice the short ribs. Garnish with sesames seeds and scallions and serve the ribs with the remaining glaze on the side.

GLAZED HOT-AND-SWEET GRILLED RIBS

Steps:

• Heat gas or charcoal grill. Cut ribs into serving-sized sections. Arrange ribs in layers in ungreased 12x8-inch (2-quart) microwave-safe dish. Cover with microwave-safe plastic wrap. Microwave on High for 15 minutes or until ribs are no longer pink, rearranging and turning ribs once during cooking.
• Meanwhile, in small saucepan, combine all glaze ingredients. Cook and stir over medium heat until jelly is melted. Remove from heat.
• When grill is heated, remove ribs from microwave; immediately place on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals. Cover grill; cook 10 to 20 minutes or until ribs are browned, turning frequently and brushing with glaze during last 10 minutes of cooking time.
• Bring any remaining glaze to a boil. Serve glaze with ribs.